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Thịt Kho Trứng — Vietnamese Braised Pork & Eggs
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Thịt Kho Trứng — Vietnamese Braised Pork & Eggs

1 godz. 40 minPorcje: 6Nutri-Score C€€
od @sonandtina129 importówugotowano 0 razy
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Składniki

6 osób
  • pork belly (cut into large chunks)Mięso1,1 kg
  • fish sauceSpiżarnia80 ml
  • saltPrzyprawy3 g
  • sugarSpiżarnia12 g
  • ground black pepperPrzyprawy2 g
  • chicken bouillon powder (optional)Spiżarnia6 g
  • MSG (optional)Spiżarnia4 g
  • garlic (finely minced)Warzywa i owoce4 kawałki
  • shallot (finely minced)Warzywa i owoce1 kawałek
  • thick soy sauceSpiżarnia3 ml
  • unsweetened coconut waterNapoje1,1 litry
  • eggs (boiled and peeled)Nabiał8 kawałki
  • steamed jasmine rice (for serving)Produkty zbożowe600 g

na porcję

Wartości odżywcze

517kcal

Węglowodany
10 g
Białko
22 g
Tłuszcz
43 g
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Przybory

  • Garnek
  • Rondel
  • Miska
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  1. Cut the pork belly

    • Cut the pork belly into large, roughly equal chunks.
    • Keep the pieces fairly big, as they will shrink while braising.
    Krok 1

  2. Marinate the pork

    • Season the pork with fish sauce, salt, sugar, black pepper, chicken bouillon powder, MSG, garlic, shallot and thick soy sauce.
    • Mix well and let it marinate.
    Krok 2

  3. Boil and peel the eggs

    • Bring water to a boil and carefully add the eggs.
    • Cook the eggs, then transfer them to cold or ice water.
    • Peel the eggs and set aside.
    Krok 3

  4. Cook the marinated pork

    • Add the marinated pork along with all of the marinade to a clean pot.
    • Cook until the garlic and shallot become fragrant.
    Krok 4

  5. Simmer with coconut water

    • Add the coconut water and bring everything to a simmer.
    • Cook uncovered over medium heat, skimming off any foam or impurities that rise to the surface.
    Krok 5

  6. Add the eggs and finish

    • Add the peeled eggs and gently push them down into the broth.
    • Continue simmering uncovered, rotating the eggs occasionally so they absorb the broth evenly.
    • Once the pork is tender and the eggs have taken on color, taste the broth and adjust the seasoning.
    Krok 6

  7. Serve

    • Serve with hot jasmine rice and plenty of the broth spooned over the rice.
    • Add Thai chili on the side if you like spice.
    Krok 7
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